Nancy Brand’s Brisket in Wine

2 T safflower or olive oil

3 lb brisket of beef

1 c chopped onions

1 1/2 t salt

1/2 t  pepper

1/2 t thyme

1 t paprika

4 T matzo cake meal or flour

2 cloves garlic minced

3 t parsley, minced

2 bay leaves

2 c dry red wine

Brown the meat in the oil.  Add all remaining ingredients.  Add enough stock so that meat is just covered with liquid.  Bring to a boil on top of the stove uncovered.  Cover tightly, place in oven and bake at 350 for 2 1/2 hours.  Adjust seasonings, slice and serve covered with sauce.

Freezes well, and the inevitable leftover sauce makes a good base for soup.

Libby DeVoe